--- product_id: 191835652 title: "14x20 Pizza Steel, 3/16\" Thick, 13.7 lbs - Cooking Steel for Oven & Grill - Made in USA" brand: "thermichef" price: "$313.87" currency: USD in_stock: true reviews_count: 11 category: "Thermichef" url: https://www.desertcart.us/products/191835652-14x20-pizza-steel-3-16-thick-13-7-lbs-cooking store_origin: US region: United States of America --- # 20"x14" large surface 750°F max heat 3/16" thick steel, ultra durable 14x20 Pizza Steel, 3/16" Thick, 13.7 lbs - Cooking Steel for Oven & Grill - Made in USA **Brand:** thermichef **Price:** $313.87 **Availability:** ✅ In Stock ## Summary > 🔥 Elevate your home cooking game with pro-level heat and durability! ## Quick Answers - **What is this?** 14x20 Pizza Steel, 3/16" Thick, 13.7 lbs - Cooking Steel for Oven & Grill - Made in USA by thermichef - **How much does it cost?** $313.87 with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.us](https://www.desertcart.us/products/191835652-14x20-pizza-steel-3-16-thick-13-7-lbs-cooking) ## Best For - thermichef enthusiasts ## Why This Product - Trusted thermichef brand quality - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Key Features - • **Built to Endure:** Laser-cut from solid steel for unmatched durability—no cracks, no breaks. - • **Heat Retention Mastery:** 3/16" thickness holds and recovers heat rapidly for multiple consecutive bakes. - • **Restaurant-Quality Crispness:** Achieve wood-fired pizza crusts with fast, even heat transfer. - • **Versatile Culinary Powerhouse:** Perfect for ovens, grills, stovetops—pizza, smashburgers, veggies & more. - • **Effortless Non-Stick Performance:** Seasoned smooth surface ensures easy food release and quick cleanup. ## Overview The ThermiChef 14"x20" Pizza Steel is a premium 3/16" thick cooking steel designed for professional-grade heat retention and even cooking. Made in the USA from a single solid steel piece, it withstands up to 750°F without warping, delivering restaurant-style crispy pizza crusts and perfect sears on grills or ovens. Its versatile design supports multiple cooking styles, from baking to searing, while its seasoned surface ensures effortless food release and easy cleaning. Ideal for millennial home chefs craving durable, high-performance cookware that transforms everyday meals into culinary experiences. ## Description Shop THERMICHEF at the desertcart Bakeware store. Free Shipping on eligible items. Everyday low prices, save up to 50%. Review: Excellent heat retention for pizza and smashburgers, especially on a grill - I seasoned this steel according to the included instructions and have been using it primarily on my grill for about a month. It’s been excellent. The 3/8” thickness holds heat extremely well and recovers quickly between cooks. I’ve made multiple pizzas on it, and the results are consistently good — crisp, well-browned crust with even cooking across the bottom. The steel heats evenly and delivers the kind of heat transfer you want if you’re trying to get closer to restaurant-style results at home. I’ve also been using it for smashburgers, and it really shines there. Once it’s hot, it delivers fast searing and great browning, and the surface performs exactly like a heavy-duty flat top. After seasoning, food releases cleanly and cleanup has been straightforward. The steel feels solid and well-made, with no warping after repeated high-heat use on the grill. Overall, it’s been versatile, durable, and easy to live with. Bottom line: If you want a thick, high-heat cooking steel that works great for pizza and absolutely excels at smashburgers, this one delivers and feels built to last. Review: Phenomenal griddle, baking stone, and pastry slab all in one, but don't sell your skillets - I got the XL size because I wanted to be able to use it as a 2-burner griddle, and for that, it works perfectly. Just in the first few days of owning it, I cooked 6 tortillas at once for tacos, browned 3 lbs of chicken in one go, and slowly caramelized 6 onions while keeping other pots and pans free for other tasks. For pizza, its intended use, it produces crisp crusts like a champ, and its size and shape make it perfect for chilling and using as a pastry slab for croissants. It's the ultimate "pan" for cooking for a crowd, and it makes my 12-inch cast iron skillet look small and cramped by comparison. Downsides? It's a thick slab of steel. It is quite heavy and, despite its versatility, it isn't enjoyable to move from oven to stove to fridge to counter all the time. Second, it takes a long, long time to properly heat and cool, which is why I wouldn't want to leave it in the oven permanently. Its heat sink abilities work against you in this way; it takes a lot for this thing to change temperature, and that's good if you're making bread or keeping something cold, but it's also a drag when you're trying to get it up to temp. If I'm using it as a griddle, I'll turn on the burners before I even get out the flour to mix the tortilla dough. Definitely not good for impromptu or short-notice cooking. These downsides come from the same qualities that make this steel so great, so they're not at all surprising. This is a tool that is both versatile and specialized: versatile because its ability to store heat on a large surface is useful in myriad applications, but specialized because that ability to store heat comes with some significant practical drawbacks for everyday cooking. This steel will get you great results for a particular set of tasks, and if you have the ability and luxury to plan ahead, it can't be beat. ## Features - RESTAURANT RESULTS - Achieve wood-fired-style pizza with delicious, crispy crust at home! This 14" by 20" pizza steel is 3/16" thick and ultra conductive, allowing for fast, even cooking. - DURABLE & BUILT TO LAST - The ThermiChef cooking steel is laser cut from a solid piece of steel, making it virtually indestructible. Unlike pizza stones, your steel will never succumb to breakage from heat or clumsiness. - VARIETY OF USES - This versatile cooking steel can be used in the oven, on the stove, or on the grill! From pizza crust and bread to sauteed veggies and smashburgers, the dinner possibilities with this cooking steel are endless! - EASY TO CLEAN - Before the first use, the pizza steel needs to be cleaned and seasoned. Once seasoned, the smooth, non-stick surface ensures your pizza slides effortlessly for an unbeatable cooking experience. - STEEL THICKNESS - This 14" by 20" cooking steel is 3/16" thick and has very high heat retention, making it great for cooking several pizzas and breads in a row. The 3/16" thick steels are ideal for making a single pizza and thin crusts while the 1/4" thick steels can be used for making dense pizzas and baked goods. ## Technical Specifications | Specification | Value | |---------------|-------| | ASIN | B085SSFLGW | | Best Sellers Rank | #2,173 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #3 in Pizza Pans & Stones | | Brand Name | THERMICHEF | | Color | Silver | | Customer Reviews | 4.7 4.7 out of 5 stars (1,137) | | Included Components | Pizza Steel | | Item Dimensions L x W x Thickness | 20"L x 14"W x 0.19"Th | | Item Type Name | Pizza Steel | | Manufacturer | Conductive Cooking | | Material Type | 3/16" Standard Version | | Maximum Temperature | 750 Degrees Fahrenheit | | Product Care Instructions | Hand Wash | | Shape | Rectangular | | Unit Count | 1 Count | ## Product Details - **Brand:** THERMICHEF - **Color:** Silver - **Material:** 3/16" Standard Version - **Product Care Instructions:** Hand Wash - **Shape:** Rectangular ## Images ![14x20 Pizza Steel, 3/16" Thick, 13.7 lbs - Cooking Steel for Oven & Grill - Made in USA - Image 1](https://m.media-amazon.com/images/I/61jwj7bfC5L.jpg) ## Available Options This product comes in different **Material Type, Size** options. ## Questions & Answers **Q: Can this be left in the oven all the time?** A: Absolutely! It can actually act as a heat sink which will help keep temperatures consistent and controlled when baking things other than pizza. **Q: Can you leave this in the oven and put a pyrex casserole dish on it to bake?** A: Do not put glass on top while in the oven. **Q: How to remove rust?** A: To the person who wrote use steel wool for cast iron that is absolutely 210% incorrect. Even if your cast iron comes preseasoned you need to reseason it with high heat cast iron seasoning oil. After you do this it will be good from day one the very first time you use it. When you cook with cast iron you use a metal spatula that's nice and stiff, scrape everything loose out of the bottom insides of your pan then wipe it out with a paper towel if you still have anything stuck to it you can go back over a little bit more followed by using a stainless steel chainmail scrubber that are made of stainless steel. Never use any kind of liquid to clean cast iron especially something acidic like vinegar which will cut the seasoning out of your pan. When you finish scraping and scrubbing it should be wiped clean using a paper towel. Put a little bit of your high heat cast iron seasoning oil in your pan and wipe it around everywhere inside including the very top edge with a paper towel saturated with a little of your high cast iron seasoning oil. If this is done properly it will look like it's never been used I have a Lodge square cast iron frying pan that is more than 3 years old and you cannot tell that it's ever been used. It looks as good now as the day it was purchased and shows no signs of ever being cooked on even once. Nothing has stuck to it since day one because I reseasoned it doing what I previously stated before using it the first time. I have cast iron pans that are probably 80 years old or more they have nothing sticking on the inside and they look shiny and nice they have never been used in water. Nothing sticks to them. They are dark, nearly black because they're so old, but if you look on the inside there's not a trace of anything stuck to them. Follow my instructions and you won't be sorry. I know what I'm talking about, it works. The worst thing you can do with cast iron is put water anywhere near it, especially vinegar. If you cook sauces that have tomato paste in them they are highly acidic and they take off your seasoning. Make sure you wipe on a liberal coat of your high heat wipe it out immediately after cleaning and cooking. People look at my Lodge frying pan and they cannot believe that it's ever been used it shows no signs of ever being used even once. Please heed my advice and you will never regret it. God Bless Y'all Jimmy in NC.... **Q: Would this work well if I place a Dutch oven on it to bake bread.** A: Place loaf directly on preheated steel. You can then put upside down pre-heated Dutch oven over loaf to capture the humidity/steam of the dough. Bake for 15-20 min then remove the Dutch oven base to allow the loaf to brown. I use a Challenger bread pan (shaped more oblong) with same technique. Great breads come out of this… ## Customer Reviews ### ⭐⭐⭐⭐⭐ Excellent heat retention for pizza and smashburgers, especially on a grill *by M***L on February 1, 2026* I seasoned this steel according to the included instructions and have been using it primarily on my grill for about a month. It’s been excellent. The 3/8” thickness holds heat extremely well and recovers quickly between cooks. I’ve made multiple pizzas on it, and the results are consistently good — crisp, well-browned crust with even cooking across the bottom. The steel heats evenly and delivers the kind of heat transfer you want if you’re trying to get closer to restaurant-style results at home. I’ve also been using it for smashburgers, and it really shines there. Once it’s hot, it delivers fast searing and great browning, and the surface performs exactly like a heavy-duty flat top. After seasoning, food releases cleanly and cleanup has been straightforward. The steel feels solid and well-made, with no warping after repeated high-heat use on the grill. Overall, it’s been versatile, durable, and easy to live with. Bottom line: If you want a thick, high-heat cooking steel that works great for pizza and absolutely excels at smashburgers, this one delivers and feels built to last. ### ⭐⭐⭐⭐⭐ Phenomenal griddle, baking stone, and pastry slab all in one, but don't sell your skillets *by A***W on August 6, 2020* I got the XL size because I wanted to be able to use it as a 2-burner griddle, and for that, it works perfectly. Just in the first few days of owning it, I cooked 6 tortillas at once for tacos, browned 3 lbs of chicken in one go, and slowly caramelized 6 onions while keeping other pots and pans free for other tasks. For pizza, its intended use, it produces crisp crusts like a champ, and its size and shape make it perfect for chilling and using as a pastry slab for croissants. It's the ultimate "pan" for cooking for a crowd, and it makes my 12-inch cast iron skillet look small and cramped by comparison. Downsides? It's a thick slab of steel. It is quite heavy and, despite its versatility, it isn't enjoyable to move from oven to stove to fridge to counter all the time. Second, it takes a long, long time to properly heat and cool, which is why I wouldn't want to leave it in the oven permanently. Its heat sink abilities work against you in this way; it takes a lot for this thing to change temperature, and that's good if you're making bread or keeping something cold, but it's also a drag when you're trying to get it up to temp. If I'm using it as a griddle, I'll turn on the burners before I even get out the flour to mix the tortilla dough. Definitely not good for impromptu or short-notice cooking. These downsides come from the same qualities that make this steel so great, so they're not at all surprising. This is a tool that is both versatile and specialized: versatile because its ability to store heat on a large surface is useful in myriad applications, but specialized because that ability to store heat comes with some significant practical drawbacks for everyday cooking. This steel will get you great results for a particular set of tasks, and if you have the ability and luxury to plan ahead, it can't be beat. ### ⭐⭐⭐⭐⭐ The only pizza steel you will ever need! *by S***A on March 22, 2026* Super heavy, solid, and gets piping hot! Our oven struggles to maintain heat and this steel not only produces phenomenal homemade pizza in a traditional oven, but it also helps to regulate our oven temperature. Be aware that this product is HEAVY! I leave mine in the bottom wrack when not using for pizza to maintain consistent oven temperatures. ## Frequently Bought Together - THERMICHEF 14" by 20" Pizza Steel (3/16" Standard Thickness) - Multipurpose Cooking Steel for Ovens & Grills - Made in the USA - Navaris 3x Reusable Baking Sheets - 13"x16" (33x40cm) Parchment Paper for Baking Oven - Durable Non-Stick PTFE Teflon Sheet Baking Mats - Reversible Baking Tray - Set of 3 Pieces - New Star Foodservice 50363 Restaurant-Grade Wooden Pizza Peel, 19" L x 18" W Plate, with 17" L Wooden Handle, 36" Overall Length --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.us/products/191835652-14x20-pizza-steel-3-16-thick-13-7-lbs-cooking](https://www.desertcart.us/products/191835652-14x20-pizza-steel-3-16-thick-13-7-lbs-cooking) --- *Product available on Desertcart United States of America* *Store origin: US* *Last updated: 2026-04-26*